Gwynedd Mercy University

School of Business and Education

Name: Heather Reiff Grade/Level: 2nd Grade

Topic: Healthy Foods

PA Core or Academic Standard(s): 10.1 2.C and 10.4 2.B

Big Idea(s): Healthy and unhealthy foods will be identified and analyzed, create a
healthy meal plan, and identify how healthy vs unhealthy foods can make you feel.

Essential Questions: What makes a food healthy? What makes it unhealthy? It it

okay to eat unhealthy food sometimes?

Objective/Performance Expectation: Students will be able to identify and analyze

both healthy and unhealthy foods, provide reasons why they are healthy or
unhealthy, act out how healthy vs unhealthy foods can make them feel, and create a
personal MyPlate plan with healthy foods.

I. PLANNING AND PREPARATION:

1. Briefly describe the students in your class, including those with special
needs. Explain how you will meet the needs of ALL learners
(Differentiated Instruction).
This is a second-grade class with 8 boys and 15 girls. Three students
have a visual impairment, and they have a Chromebook that is synced
with the smartboard, so they are able to see what is on the board up
close. There are also two students with IEPs and both receive extra
support. In order to meet the needs of all my students, I make
adaptations to any worksheets we may use as well as allowing students
to show what they know by illustrating instead of writing if that
works better for them.
2. List the specific standard and expectations as outlined in the PA
Core/Academic Standards (SAS).
10- Health, Wellness, and Physical Development
10.1- Concepts of Health
10.1 2- 2nd Grade
C- Nutrition
10.1 2.C- Identify foods and the roles they have in keeping our bodies
healthy.

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 10- Health, Wellness, and Physical Development
10.4- Physical Activity- Gross Motor Coordination
10.4 2- 2nd Grade
B- Balance and Strength
10.4 2.B- Exhibit balance, strength, stamina, and agility.

3. Explain the psychological principles/theories you used in constructing this

lesson and explain how it is manifested in the lesson.
The psychological humanistic theory that Carl Rodgers added to, the
psychologically safe environment, was used in constructing this lesson.
This theory was used because it is extremely important that children
feel safe in their environment and that their ideas are respected and
accepted, even if they may not be the “correct” or traditional answer.
This lesson also uses Vygotsky’s theories such as the Zone of Proximal
Development because the students are learning a skill that they
cannot master on their own but are able to with the help of a more
knowledgeable other as I will be assisting the children in the lesson. I
will also be using Guided Release of Responsibility as I will transition
from leading and instructing the student to allowing the student to do
the leading.

II. CLASSROOM ENVIRONMENT:

4. Describe the effective classroom routines and procedures resulting in

little or no loss of instructional time.
Once students enter the classroom and hang their things up, they will
go to their desk and answer a prompt that is posted on the board
about what they remember from yesterdays lesson. They will be
sharing their responses once we all come together. I will also have all
materials needed set up prior to class where students have access to
them.

5. Identify what you will do to set clear standards of conduct and behavior
management of student behavior.
I will set clear standards of conduct and behavior by going over a
classroom list in the beginning of the year. This list will be posted in
the room as well as giving students their own copy to refer to. There
will also be a color-coded behavior chart in the front of the room.
Each student’s name will be on a clothes pin that will be moved as
needed. The behavior range is awesome in purple for those being very
on task and cooperative, ready to learn as a neutral in green, warning
in yellow so students know when they should make better choices, and
oh no in orange for when students have continued to make bad
choices. I like this system because students have a chance to redeem
themselves and always know where they stand.

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 6. Identify what you will do to establish expectations for student
achievement.
I will establish expectations for student achievement by
demonstrating what we will be doing that day which is learning about
healthy and unhealthy foods, as well as creating a personal MyPlate
plan. I will make my own sample and tell students that this is what I
did for mine but that they are able to choose what foods they want to
include in theirs. This is where they will be able to show me their
understanding of healthy and unhealthy foods and how they are
different. I will also be walking round while students are working and
available if they ask for help or some ideas.

III. INSTRUCTION:

List Materials Needed

 MyPlate worksheet
 Crayons
 Markers
 Colored pencils
 Pencils
 Food visuals
 MyPlate video- FIT KIDS | My Plate Food Groups | PBS

7. Motivation Activities/Strategies:
How will you generate interest or focus your lesson for the students?
To generate interest, I will ask students about their favorite foods and
ask them why they are their favorite.

8. Prior Knowledge Activities/Strategies:

How will you activate prior knowledge, build background, or review
previous lessons?
To activate prior knowledge, I will ask students if they have an idea of
some foods that are healthy and some that are not.

9. Sequence of Lesson: What learning activities/strategies will you use to

engage the students in the learning? What will students do to use and
apply new concepts or skills (independent practice if relevant)? How will
you monitor and guide their performance? Include relevant vocabulary.
(Please use bullets to sequence your lesson)
 After generating interest and activating prior knowledge, I will
show students a short video introducing MyPlate.
 When we finish the video, I will go over what considers a food
healthy or unhealthy.

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 I will explain that healthy foods are foods that provide
nutrients to out bodies. Healthy foods are fruits, vegetables,
whole grains, lean meat, and low fat dairy.
 Nutrients are substances in food that help us grow and become
stronger. Examples of nutrients found in healthy foods are
vitamins and minerals.
 Unhealthy foods do not provide our bodies with lots of
nutrients, but instead have a lot of added sugar, unhealthy fats,
perservtaives, and sodium. Many unhealthy foods are
processed.
 Perservatives are checmials that are put into different foods to
make them last a long time.
 Processed foods are when foods may conatin some healthy
ingredients but have had a lot of sugar, salt, and unhealthy fats
added to them.
 Sodium is another word for salt.
 Now, not all fats are unhealthy. Fats from foods like avacados
and nuts are healthy fats.
 Now we will go over MyPlate, which is a healthy eating guide
split into 5 different categories. Those categories are grains,
dairy, protein, fruits, and vegetables.
 In the grains categeory, at least half of our grains should be
whole grains
 Our proteins should be a variety of beans, lean meat, seafood,
poultry, eggs and peas.
 The milk category should contain low fat dairy products such
as skim or 1% milk and low fat yogurt.
 Fruits and vegetables should take up half of our plates and
include a variety of colors. They can be frozen, fresh, canned
or dried. Fruits and vegetables can be eaten as snacks in
addition to eating them at meal time.
 Once both healthy and unhealthy foods are gone over and
what MyPlate is, I will ask students how they are feeling about
what we learned and they will respond with a number 1 if they
feel good about it, number 2 if they are confused about
something or need more explained, and 3 if they need more
help because they do not understand it.
 I will work separately with students who responed with a 2 or
3 to ensure they have a better understanding of these types of
foods.
 An activity we are going to do once we have learned healthy
and unhealthy foods is decide if a food is healthy or unhealthy.
 I will show images of different foods to the class and have them
vote if the item is healthy or unhealthy.

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  If there are mixed feeling on an item, I will explain why it is
healthy or unhealthy so students have a clearer understanding
as to why it is or isn’t.
 Once we have decided if it is healthy or unhealthy, students
will act out how they think the food would make them feel.
 We will do this for each image shown.
 After we finish our voting and acting out, we will create our
own personal MyPlate plans.
 This is when I will hand out the materials, such a pencils,
colored pencils, crayons, markers, and the MyPlate worksheet.
 We will be writing a list of foods we are including and draw the
foods onto out plate.
 I will show students my example where I show students my list
of foods and the foods I drew on my plate which they will also
be doing.
 Once students have finished their personal plate, they will raise
their hand and I will come collect it to hang up in the
classroom.

10. Level of Learning/Assessment Evidence

How will you know if students grasped the material? What
techniques/strategies will you use to assess learning (Bloom’s
Taxonomy)? Identify what informal and/or formal assessments you will
use to monitor student learning. Also identify if this will be formative or
summative.
I will know if the students grasped the lesson by their votes and acting
out how foods would make them feel, as well as their MyPlate plan.
These will also be informal assessments that I use to monitor their
learning. Another informal assessment I will be using is the 1-2-3
system to see where they stand before moving on.

11. What will you do to bring closure to the lesson? How will you summarize
this lesson and preview the lesson that will follow?
I will summarize the lesson by asking students to list 2 healthy foods
and 2 unhealthy foods they learned about today. To preview the next
lesson, I will tell students that tomorrow we will be learning about
even more foods when we read the book “Let’s Make a Food
Pyramid” by Baby Professor.

Resources-
MyPlate worksheet- Create Your Own MyPlate Menu (azureedge.net)